Gluten Free Baked Foods

Gluten Free Bread

Servings: 10-15 slices
Preparation Time: 35 minutes

Dry:

• 1 1/2 cups amaranth flour
• 3/4 cup arrow root flour
• 1/4 cup golden flaxseed meal
• 2 tablespoons coconut flour
• 1/2 tablespoon baking soda
• 1/2 teaspoon salt

Wet:

• 4-5 eggs
• 1 tablespoon apple cider vinegar
• 1/4 cup coconut oil
• 1/2 tablespoon maple syrup or honey

1. Preheat oven to 350 degrees F.

2. Mix all dry ingredients together in a bowl.

3. In a separate bowl mix the wet ingredients.

4. Mix dry ingredients into wet (some recipes call for a food processor to mix, but I prefer this hand mixing for this dough-gives it a more authentic feel).

5. Grease a pan, no larger than 8’X 8’with coconut oil or butter and scoop batter into the pan.

6. Bake at 350 F for 20-25 min or until a toothpick comes out clean. Watch your baking time carefully not to burn your bread, it gets done fast.

7. Cool and serve.

Recipe submitted by Dede, Ocean City, NJ

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Gluten Free Pumpkin Muffins II

Servings: 10 muffins
Preparation Time: 45 minutes total

• 1 cup organic pumpkin
• 1/2 medium banana, mashed
• 1/2 cup maple syrup
• 3 organic eggs
• 1 teaspoon vanilla
• 1 cup almond meal/flour*
• 1/2 cup organic coconut flour
• 1 teaspoons baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 1/2 tablespoons pumpkin pie spice (includes cinnamon, allspice, nutmeg, ginger and cloves)

Preheat oven to 350 degrees F.

Using an electric mixer, blend together pumpkin, banana, maple syrup, eggs, and vanilla.

In a separate mixing bowl, stir together dry ingredients: almond meal, coconut flour, baking soda, baking powder, salt, and spices. Add to wet ingredients until blended. Mixture should hold together well and not be runny.

Pour batter 3/4 full into lined muffin tins.

Bake at 350 degrees for 25-30 minutes.

Tops will get perfectly hard and yummy, and the inside will be very, very moist!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Ashley, Rocklin, CA

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Gluten and Dairy Free Zucchini Bread

Servings: 10
Preparation Time: 15 minutes

• 1 rounded cup fresh, grated zucchini
• 3/4 cup sorghum flour
• 1/4 cup coconut flour
• 1/2 cup tapioca flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon fine salt
• 2 teaspoons cinnamon
• 1 cup organic whole sugar
• 1/3 cup coconut oil – melted
• 2 egg whites, beaten (or 1/4 cup liquid egg replacer)
• 1/4 cup coconut milk*
• 1 teaspoon fresh lemon or orange juice
• 1 tablespoon vanilla

Preheat oven to 350 degrees F. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Oil it lightly.

Press the grated zucchini with a paper towel to remove as much moisture as you can (important). After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, salt and cinnamon. Add in the sugar.

Add remaining ingredients – except zucchini and beat to combine. Continue to beat on medium high until the batter is smooth, about two minutes.

Add in shredded zucchini and stir by hand to combine.

Place in the prepared loaf pan and even out the top.

Bake in the center of oven for 55-60 minutes, until the top is golden and firm, yet gives a bit when lightly touched. Test with a toothpick, which should come out without batter or crumbs.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Sharla, Nampa, ID

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